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http://krishi.icar.gov.in/jspui/handle/123456789/15399| Title: | Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince |
| Other Titles: | Not Available |
| Authors: | Parvathy, U. Sivaraman, G.K. Murthy, L.N. Visnuvinayagam, S. Jeyakumari, A. Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Mumbai Research Centre of ICAR-Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2018-03-21 |
| Project Code: | Not Available |
| Keywords: | Antioxidant Green coffee Lipid oxidation Mince Rastrelliger kanagurta |
| Publisher: | ICAR |
| Citation: | Parvathy, U., Sivaraman, G.K., Murthy, L.N., Visnuvinayagam, S., Jeyakumari, A. and Ravishankar, C.N. (2018) - Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince, Indian J. Fish., 65(1): 86-95. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | This study was carried out to evaluate the effect of green coffee extract as a natural antioxidant for retarding lipid oxidation and protein degradation in mackerel mince. Based on preliminary product acceptability study, mackerel mince with two different concentrations of the extract (1.0 and 1.5%) and a control with no added extracts were prepared. Butylated hydroxytoluene, BHT (200 ppm) was used for reference. The experimental lots were stored at 4°C and samples were collected at regular intervals for a period of 8 days and analysed for nutritional quality indices. Green coffee extract was found to be effective in retarding lipid oxidation, as indicated by low levels of thiobarbituric acid-reactive substance (TBARS), peroxide values and subsequent protein changes by salt soluble nitrogen (SSN) degradation and loss of sulphydryl group. A shelf life extension of two days was observed in green coffee extract incorporated mince, compared to control and BHT treated lots. Study suggested a concentration of 1% green coffee extract to be effective as natural antioxidant in oxidation sensitive systems like mackerel mince. |
| Description: | Not Available |
| ISSN: | 0970-6011 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Indian Journal of Fisheires |
| NAAS Rating: | 6.29 |
| Volume No.: | 65(1) |
| Page Number: | 86-95 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.21077/ijf.2018.65.1.73739-14 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15399 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Green coffee extract as a natural.pdf | 430.7 kB | Adobe PDF | View/Open |
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